Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

2-3 tbsp breadcrumbs, if you have them

Method

Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish.

Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in most of the cheese and pour over the cauliflower. Scatter over the remaining cheese and breadcrumbs.

When the chicken comes out of the oven (see 'Goes well with' recipe), pop in the Cauliflower cheese and bake for 20 mins until bubbling.

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Comments, questions and tips

A great dish I added left over fish and had as a Sunday afternoon lunch. But will defo try the added garlic, mustard, bacon and spring onion option next time

Alleypussycat

23rd Apr, 2017

5.05

What a supremely straightforward & simple way to make a truly splendid white sauce. So uncomplicated. Just add cheese and voilà! Saves so much time compared to the usual roux method.

SciCommer

28th Mar, 2017

5.05

Great recipe, what a way to make white sauce! Added mustard and garlic following comments from below. Also brilliant substituting strong blue cheese for three quarters of the cheddar.

ThatManAgain

10th Mar, 2017

5.05

I got to point two in the method thinking I was a master chef and how my family would be blinded by my culinary jedi cooking skills when I read that a chicken had to come out of the oven.
I went back to bed.

ThomLeigh

8th Feb, 2017

it ain't easy being cheesy

nischi

19th Sep, 2016

Delicious, like others I add a bit of mustard and garlic to the sauce. Become a firm favourite.

RobynMN4L

21st Jul, 2016

Brilliant, made into full dish by adding broccoli, spring onion and bacon on top. Mixed some garlic powder into the breadcrumbs and Doubled the amount of cheese for extra gooey goodness and flavour. Hubby loved. Will definitely recommend

Pages

Sometimes when I make the sauce, instead of being creamy, the liquid seems to separate into tiny solid bits and a watery liquid. Is there some method to stop this from happening?

goodfoodteam

16th Jan, 2015

Hi frank4004, thanks for your question and sorry to hear that you have not had success with this recipe. It could be that the cauliflower has retained some water from the initial cooking which could cause the sauce to split. To avoid this, make sure the cauliflower is very well drained after boiling - try leaving it in the collander for at least 5 or 10 mins so that any water can steam off. Hope this helps, let us know how you get on.

stevekburton

7th Jan, 2015

can this sauce be frozen once made if not how long will it keep in the fridge as I've got lots left

goodfoodteam

16th Jan, 2015

hi stevekburton, thanks for your question. The sauce should be fine in the fridge for up to a week or store in the freezer for up to 2 months.

KVG

16th Oct, 2013

Could you prepare this the day before? If so what is the best stage to get to?

goodfoodteam

16th Jan, 2015

Hi KVG thanks for your question. Shoud be absolutely fine to prepare this a day ahead. Best thing to do is to prepare this up to the end of step 2 then cover with cling film and store in the fridge for baking the following day. Hope this helps.

lindadebruijn

4th Nov, 2013

Good recipe. But I add mustard to the sauce and more cheese for better taste! Some black pepper and pinch of salt is needed too.

wishicouldcook

16th Oct, 2013

I make my cheese sauce by putting all the sauce ingredients in the pan at once, using a strong cheese and stirring over a low heat, I find it saves a lot of fiddling about with mixing flour with butter and then adding milk which always seemed to burn. For me the 'all in one method' is much easier.

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